Pumpkin Pie Dessert Hummus
A healthier fruit dip that tastes like pumpkin pie filling
Ingredients
- 15 ounces chickpeas 1 can rinsed very well
- 15 ounces pumpkin puree 1 can
- 1/2 cup cinnamon apple sauce
- 1/4 cup almond butter
- 1/4 cup real maple syrup
- 1/4 cup brown sugar or zero-calorie golden sweetener
- 2 teaspoons pumpkin pie spice mix
- 1 teaspoon allspice
- 2 teaspoons vanilla
Instructions
- Combine all ingredients in a food processor and process for about 20 seconds. Scrape down the sides of the bowl and process 20-30 seconds or until the hummus is smooth.
- Taste and adjust any spices or sweetener.
- Refrigerate, covered, for at least two hours or until ready to serve. Stir before serving.
- Serve with sliced fruit, gingersnap cookies, graham crackers, or pretzels.
Notes
For a super-smooth hummus, remove the chickpea skins by rinsing them in a bowl of cool water. The skins will float to the top so you can scoop them out and discard them.
Refrigerate leftovers for up to one week or freeze for up to three months.
Nutrition
Serving: 0.25cupsCalories: 145kcalCarbohydrates: 24gProtein: 5gFat: 4gSaturated Fat: 0.4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 7mgPotassium: 249mgFiber: 4gSugar: 13gVitamin A: 5529IUVitamin C: 2mgCalcium: 60mgIron: 2mg
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